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Scottish Salmon & Avocado Rainbow Salad
We are delighted to be working with leading dietician Nichola Ludlam-Raine who runs the Nic’s Nutrition blog. This summer salmon salad was created using ASC-certified Scottish salmon.
Salmon raised on ASC certified farms have the room to move in fresh, clean waters, meaning it’s better for the health of the environment and of the fish. Look out for salmon with the ASC logo, because it means the salmon has been raised in a responsible way – from the feed they eat to the welfare of the fish and the workers involved.
This healthy salad recipe is balanced in terms of macronutrients, packed with plants (hello gut friendly fibre!), and provides essential healthy fats including omega 3 as well as protein from the oily fish.
Perfect for lunch or an alfresco evening meal, this salmon salad recipe is super versatile and can be made in advance for an easy meal prep too.
Cook your ASC approved Scottish salmon whatever way works best for you in the kitchen – from the microwave to air-fryer oven to the frying pan!
Check out the recipe below:
Scottish Salmon & Avocado Rainbow Salad
INGREDIENTS
- 2 ASC Scottish salmon fillets*
- 1 pack microwavable quinoa or other wholegrain such as rice
- 2 handfuls purple & green salad leaves
- 1/4 cucumber, thinly sliced
- 2 handfuls of cherry tomatoes, halved
- A large handful of pitted olives
- 1/2 a large or 1 small/medium avocado, sliced
For the dressing:
- juice of 1/2 lemon
- 1 small handful fresh basil, finely chopped
- 1 tablespoon extra virgin olive oil
*Salmon raised in ASC farms have the room to move in fresh, clean waters, meaning it’s better for the health of the environment and of the fish.
METHOD
- Place the salmon in an oven-proof dish and cook at 180°C/356°F for 12-15 minutes until cooked through – or use an air-fryer, microwave or frying pan and cook accordingly. Remove the skin after cooking and divide into pieces.
- Heat the quinoa in the microwave according to packet instructions (usually 2 minutes!)
- Place the salad leaves, tomatoes, cucumber, and olives in two bowls, and top with the quinoa, salmon pieces, and avocado.
- Combine the lemon juice, basil, and olive oil in a small dish or jug to make a dressing and drizzle over each salad.
- Enjoy (alfresco ideally!)